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Vegetable verrine with prawns, aceto mayonnaise, Noirmoutiers fine salt and Sichuan pepper


Ingredients:4 people
  • Cooked prawns
    400 g
  • Cucumber
    1/2
  • Tomatoes
    3 beautiful
  • Spring onion
    1 large or two small
  • Avocados
    2 (ripe)
  • Basil
    A few leaves
  • Balsamic vinegar
    1 tablespoon
  • Mayonnaise
    20 cl
  • Fine salt from the island of Noirmoutiers
    QS
  • Sichuan Pepper
    QS


Preparation:
  • Preparation time:35 minutes


Vegetable verrine with prawns, aceto mayonnaise, Noirmoutiers fine salt and Sichuan pepper

Shell the cooked shrimp, keeping 4 whole for decoration. Cut them into pieces.

Deseed the cucumber without peeling it, put it in a container with coarse sea salt, let it drain, then rinse and drain it.

Peel and cut the onion and tail into a brunoise.

Peel and seed the tomatoes, cut them into brunoise.

Stone the avocados and remove their shells, cut them into a brunoise.

Crush the Sichuan pepper.

Chisel the basil

Prepare a small mayonnaise to which you add 1 tablespoon of balsamic vinegar, fine Noirmoutiers salt and crushed Sichuan pepper.

Layer the different ingredients in the verrines, garnish with a whole shrimp with the tail peeled and the basil chopped.

Serve the sauce in a sauce boat, seasoning according to your taste.

An on-the-go creation by Chef Hubert